Grilled Veggies and Chicken Sandwiches for a Friday Dinner or weekend lunch!

Get out and grill up some veggies and maybe even some chicken to create these two delicious sandwiches. With an easy sundried tomato mayo and minted mayo to add some juiciness to these handheld delights! 

Grilled Chicken and Arugula Sandwich

Sandwiches sometimes need a zip for flavour so try out the combination of sundried tomatoes and mustard for your next sandwich. In this sandwich it brings a brightness to grilled chicken and smoked cheese.

1 cup (250 mL) baby arugula leaves

8 oz (250 g) grilled chicken breasts, sliced

8 slices smoked mozzarella or provolone cheese

2 grilled red peppers, seeded and sliced

Sundried Tomato Mayonnaise:

1/4 cup (50 mL) mayonnaise

2 tbsp (25 mL) chopped sundried tomatoes in oil, drained

1 tsp (5 mL) Dijon mustard

1/2 tsp (2 mL) dried oregano

4 small ciabatta or kaiser buns, halved

Sundried Tomato Mayonnaise: In a small bowl, stir together mayonnaise, sundried tomatoes, mustard and oregano. Spread over inside of each bun.

Top bottom of buns with arugula, then chicken, cheese and top with grilled peppers. Top with other half of bun and serve.

Serves 4.

Tip: You can substitute baby spinach or small romaine leaves for the arugula.

Look for other buns in the bakery that you might enjoy. Using flatter style buns and moist fillings will help create a fresh tasting sandwich.

Other smoked cheeses like gouda or cheddar are also a great substitute for the mozzarella.

You will need about 2 chicken breasts to grill. Be sure to season them with your favourite spice or herb rub and grill, over medium heat turning occasionally for about 12 minutes or until no longer pink inside. 

Grilled Vegetable Panini with Minted Mayo

This colourful sandwich is full of grilled vegetables that will make you want to savour each bite. For a vegan twist, look for vegan mayonnaise for the mayo spread.

2 each red and yellow bell peppers, quartered 

2 portabello mushrooms, stems removed 

2 zucchini, sliced lengthwise 

1/4 cup (60 mL) extra virgin olive oil

1/4 cup (60 mL) red wine vinegar

1/2 tsp (2 mL) Dijon mustard 

1 garlic clove, minced

1/2 tsp (2 mL) each salt and pepper

1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) chopped fresh mint

4 soft kaiser buns, cut in half

In a large bowl, combine peppers, mushrooms and zucchini. 

In a small bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Pour all but 2 tbsp (30 mL) over vegetables and toss to coat well.

Place vegetables on greased grill over medium high heat; close lid and grill, turning 

once about 12 minutes or until tender. Remove to the same large bowl. Cut mushrooms into thick slices.

In a small bowl, whisk together mayonnaise and mint. Add reserved 2 tbsp (30 mL) of the oil mixture. Spread over cut sides of buns.  Layer the vegetables into the buns to serve. 

Serves 4

Tip: For a lighter coloured mushroom and great flavour use a small spoon to scrape out the gills of the mushrooms before adding them to the bowl.